Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup unsalted butter (melted)
- 1 cup light brown sugar
- 2 large eggs
- 1/2 cup sour cream (or Greek yogurt)
- 1/2 cup whole milk (or almond/oat milk)
- 2 teaspoons vanilla extract
- 1 cup finely chopped pecans (toasted)
- 1/2 cup whole pecan halves
Instructions
- Preheat your oven to 350°F (175°C) and grease a muffin tin or line with muffin liners.
- In a large mixing bowl, whisk together the dry ingredients: flour, baking soda, baking powder, salt, and cinnamon.
- In another bowl, mix the wet ingredients: melted butter, brown sugar, eggs, sour cream, milk, and vanilla extract until smooth.
- Gradually add the wet mixture to the dry ingredients and stir just until combined. Fold in the chopped pecans gently.
- Spoon the batter into prepared muffin cups about three-quarters full and top with whole pecan halves.
- Bake for approximately 22 minutes or until golden brown and a toothpick inserted comes out clean.
- Allow muffins to cool in the pan for about 5 minutes before transferring them to a cooling rack.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (70g)
- Calories: 210
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg